Fine Tyrolean Kletzenbrot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 300 grams flour
- 25 g yeast
- 1 medium egg (s)
- 60 g butter
- 1 pinch (s) salt
- some Milk
For the filling:
- some Milk
- 300 g prunes (prunes)
- 150 g fi (s)
- 200 g dried fruits (dried pears)
- 150 g raisins
- 40 g lemon peel
- 60 g orane peel
- 40 g date (s)
- 50 g pine nuts
- 50 g almond (s)
- 150 g nuts
- 120 g powdered suar
- cinnamon
- Clove powder
- 1 lemon (s), untreated, the zest and juice it
- rum
For painting:
- 1 egg (s) or
- Coffee, cooked
For decoration:
- nuts
- almond
Print Recipe
Pin Recipe Instructions
- To make the filling, the prunes are pitted and the pears are boiled in water until they are soft. Then dried plums, figs, dried pears, lemon peel, orange peel and dates are cut into cubes. Nuts and almonds are left whole or roughly broken.
- All ingredients of the filling are now mixed well. If the mass is too firm, add a little milk. The abundance should tighten overnight.
- The dough ingredients are processed into a medium-firm dough with a little warm milk, let rise for about 30 minutes and knead the filling underneath. 1/4 to 1/2 kg heavy dough pieces are now formed into patties and placed on a baking sheet, left to rest for 30 minutes again, coated with egg (or black coffee), decorated with nuts and almonds and cooked over medium to high heat for an hour ( approx. 200 ° C) baked.
- Tip: If you still have pickled dried fruit from the Christmas liqueur - it is wonderfully suitable for this Kletzenbrot! However, further addition of rum is then no longer necessary.
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